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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
242
ssf for foods and beverages
Qu are made by mixing cooked soybeans (soya bean meal) and
grain with cultures of Aspergillus oryzae (Wicklow et al., 2007). Qu
making is always carried out by solid- state fermentation. During the
qu- making process, the Aspergillus oryzae multiply and produce vari-
eties of hydrolysis enzymes, especially proteinase. So the matured qu
is actually a mixture of hydrolysis enzymes and unhydrolyzed cereals.
Soy sauce fermentations start with matured qu mixed with salty
water. e fermentations are actually further enzymatic hydrolysis
of the residual proteins and starch in qu. Soy sauce fermentation
processes are classified into the solid- state fermentation process and
liquid- state fermentation process. e soybea ...
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Publisher Resources

ISBN: 9781439844960